Followed this recipe: https://www.artfulhomemaking.com/sourdough-bread-recipe/#wprm-recipe-container-23538 along with some advice from my friends.
I did 4 stretch and folds and then did the bulk ferment in the air fryer (on the proof setting) for about 4 hours at 85°. (It did the bulk ferment in a rectangular loaf pan, might be why the shape is like that?)
Lastly I put into the fridge overnight.
In the morning I took it out of the fridge and let it rest on the counter for around 2 hours. Then I baked it at 450° for 50 minutes (5 minutes uncovered).
The crust is crispy and flavor is good! It's just a little float and very hole-y.
Any comments/ advice would be greatly appreciated. Thank you!
by molaamolaa
9 Comments
yes it does but it still looks sexy I’d eat that 🤣
https://preview.redd.it/5csesngstqqe1.jpeg?width=1843&format=pjpg&auto=webp&s=7ab94e7d218d079fbbb50326803152b2b431e163
I wish I could reproduce that crumb on a daily basis
This looks the goal of many bakers. Be sure you can reproduce this, and tell us how.
It looks delicious!
Looks incredible!! 👏🏽
Slightly but I’d rather overproofed than under because it’ll be more sour and taste better👌🏼
Wow, I think it looks fantastic. I didn’t know that air fryers had a proof setting — I’ll have to see if mine has that.
Fantastic job!
Looks a lot like my Pan de Crystal. Crumb is great, crust looks thin but crunchy. My guess is too much water. Did you measure everything by weight or volume?
What flour do you use ?